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I’ve really liked having these in the fridge ready to go over the past few days as they’re so delicious. The temperatures have definitely been dropping in New Zealand lately and I’ve been wrapping myself up in layers to keep myself all warm, not to mention the new additions to my fluffy family. Our two baby bunnies are absolutely adorable, and I’ve been enjoying cuddles with them too. Here’s a photo of them.

This recipe is quite new too, but I’m sure you will enjoy them 😊 These will go down very well with a hot chocolate in front of a fire, trust me, it’s great! ❤

Prep t: 15 mins | Bake t:25 mins | Serves: 12

Ingredients:½ C Softened Butter

Pinch of Cinnamon

¾ C Raw Sugar

1egg

2C Wholemeal Flour

2 tsp Baking Powder

½ tsp Himalayan Salt

½ C Milk

½ tsp Vanilla

1 ½ C chopped strawberries

Cinnamon topping:

3 tsp Raw Sugar

½ tsp Cinnamon

Preheat oven to 180°C and line a muffin tray. Cream the softened butter and sugar together until combined, then whisk the egg in a separate bowl before adding to the mix. Mix the ingredients together, then sift in the flour, baking powder, cinnamon combining well, then stir in milk until a smooth consistency is reached then add the rest of the ingredients, combining well. Dust on the mixed cinnamon topping & bake for 25 minutes or until the centre is properly baked. This can be checked by putting a skewer through the centre, when it is taken out, the skewer should have no doughy or wet mix on it.